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j CIRCULAR No. 537 NOVEMBER 1939
UNITED STATES DEPARTMENT OF AGRICULTURE
WASHINGTON, D. C.
EARLY CHEYENNE PIE PUMPKIN
By LeKoy Powers, senior geneticist, Division of Fruit and Vegetable Crops
and Diseases, Bureau of Plant Industry
Origin.. _ 1
Season of maturity 1
Fruit and vine, characteristics 2
Quality of fruit , 3
Resistance to disease 3
Seed stocks 3
Recommendation as to production 3
Early Cheyenne pumpkin resulted from an individual plant selec-
tion of commercial New England Pie pumpkin growing in the
variety test at the Cheyenne Horticultural Field Station, Cheyenne,
Wyo. It was the earliest maturing pumpkin in the New England
Pie plantings, and, since selection, it has been inbred by self-polli-
nation for six generations. Consequently, Early Cheyenne is now
very uniform both as to fruit and plant type. Since tests showed
that it is very early and is otherwise particularly adapted for pro-
duction at the higher elevations, it seems desirable to release this
selection. It is recommended for the higher elevations and should
be tried in the northern sections of the United States where earliness
is of extreme importance.
SEASON OF MATURITY
Under irrigation at the Cheyenne Horticultural Field Station,
Early Cheyenne has matured from 1 to 2 weeks earlier than the
earliest strain of commercial New England Pie and from 2 to 3
weeks earlier than the commercial strain from which it was selected,
and is about the same number of weeks earlier than an early strain
of Connecticut Field selected at the station. Some of this increase
m earliness is probably due to its ability to germinate and grow
under the somewhat adverse conditions encountered at high eleva-
tions. For example, at Cheyenne cold weather may prevail for a
time during any period of growth. This is particularly true of the
period from planting to emergence. Early Cheyenne emerged from
3 to 4 days earlier than the commercial New England Pie with which
it was compared. This earliness of Early Cheyenne is emphasized
further by the proportion of plants (planted at the same time) that
matured fruits ; 99 percent of the plants of Early Cheyenne, 73 per-
cent of the plants of commercial New England Pie, and only 34
percent of the plants of Connecticut Field matured fruits.
159626° — 39
2 CIRCULAR 5 3 7, U. S. DEPARTMENT OF AGRICULTURE
Prolificacy may be measured by the number of mature fruits. In
these tests Early Cheyenne averaged 9.3 fruits per vine that were
mature, commercial New England Pie 5.8 fruits, and Connecticut
Field 3.3 fruits. These data show Early Cheyenne to be prolific.
FRUIT AND VINE CHARACTERISTICS
The size and shape of the fruits of Early Cheyenne are shown in
Ftguke 1. — Fruits of Early Cheyenne, showing size and shape.
figure 1. They are considerably smaller than the fruits of either
commercial New England Pie or Connecticut Field. The fruits of
Early Cheyenne are sufficient for making one pie but generally are
not large enough to make two. This small size of fruit is desirable
from the standpoint of the home and market gardener, as a large
pumpkin makes more pies than can be utilized at one time by the
average American family. Thus, the small size of fruit may be
looked upon with favor by both the housewife and groceryman, espe-
cially because a pumpkin that has been cut does not keep ver}^ well.
On the other hand, Early Cheyenne is probably too small to meet with
favor among canners of pumpkin. The average length (measurement
from stem to blossom end) as grown at Cheyenne, Wyo., is from 2
to 4 inches and the average diameter is from 5 to 7 inches. The fruits
have a flat shape and are grooved, as can be seen from figure 1. The
EARLY CHEYENNE PIE PUMPKIN 6
outside color of the fruits is a dull reddish orange. Early Cheyenne
has a vine habit of growth with rather fine stems and leaves. As
previously stated, it fruits abundantly.
QUALITY OF FRUIT
The keeping quality of Early Cheyenne in storage is about the
same as that of commercial New England Pie and Connecticut Field.
Different members of the staff of the Cheyenne station have made
pies from this variety for the last 3 years and the consensus of
opinion is that in flavor and other characteristics making up quality
it is fully the equal of commercial New England Pie. The flesh has
a deeper yellow color than that of commercial New England Pie,
but it is somewhat thinner than either that variety or the Connecti-
RESISTANCE TO DISEASE
In some of the higher irrigated valleys of the West, pumpkins are
attacked by diseases that produce a yellowing of the foliage and in
a number of instances cause a decided dwarfing of the entire plant,
resulting in loss of plants throughout the growing season. For the
2 years 1937 and 1938, Early Cheyenne has been tested in the irri-
gated sections near Torrington, Wyo. In 1937 Early Cheyenne
seemed to resist the attacks of diseases common to those sections
more than any of the commercial strains of pie pumpkins tested.
However, for that year loss of plants was not great for any of the
pie pumpkins. In 1938 the loss of plants due to disease was great
in the tests at Torrington. Both commercial New England Pie
and Connecticut Field as well as Early Cheyenne were included in
these tests. Early Cheyenne finished the season with a full stand
of healthy, vigorous plants, whereas commercial New England Pie
had a 60-percent stand at the end of the season and Connecticut
Field had a 40-percent stand. The causes of the epidemic were not
determined. It seems that Early Cheyenne is resistant to some of
the diseases that commonly occur in the irrigated sections of the
As Early Cheyenne seed is being released in small quantities for
the first time in 1939, seed for home and market gardens will not be
available before 1940 or 1941.
RECOMMENDATION AS TO PRODUCTION
Early Cheyenne is recommended for production in those sections
where a small-fruited^ early-maturing type of pie pumpkin is desired.
ORGANIZATION OF THE UNITED STATES DEPARTMENT OF AGRICULTURE
WHEN THIS PUBLICATION WAS LAST PRINTED
Secretary of Agriculture Henry A. Wallace.
Under Secretary M. L. Wilson.
Assistant Secretary Harry L. Brown.
Director of Information M. S. Eisenhower.
Director of Extension Work C. W. Warburton.
Director of Finance W. A. Jump.
Director of Personnel Roy F. Hendrickson.
Director of Research James T. Jardine.
Director of Marketing and Regulatory Work— A. G. Black.
Solicitor aIasttn G. White.
Land Use Coordinator M. S. Eisenhower.
Office of Plant and Operations Arthur B. Thatcher, Chief.
Office of C. C. C. Activities Fred W. Moerell. Chief.
Office of Experiment Stations James T. Jardine, Chief.
Office of Foreign Agricultural Relations Leslie A. Wheeler. Director.
Agricultural Adjustment Administration R. M. Evans. Administrator.
Bureau of Agricultural Chemistry and Engi- Henby G. Knight, Chief.
Bureau of Agricultural Economics H. R. Tolley. Chief.
Agricultural Marketing Service C. W. Kitchen, Chief.
Bureau of Animal Industry John R. aIohler, Chief.
Commodity Credit Corporation Carl B. Bobbins, President.
Commodity Exchange Administration J. W. T. Duvel, Chief.
Bureau of Dairy Industry O. E. Reed, Chief.
Bureau of Entomology and Plant Quarantine- Lee A. Strong, Chief.
Farm Security Administration W. W. Alexander, Administrator.
Federal Crop Insurance Corporation Leboy K. Smith, Manager.
Federal Surplus Commodities Corporation — Milo R. Perkins, President.
Food and Drug Administration Walter G. Campeell, Chief.
Forest Service Ferdinand A. Silcox, Chief.
Bureau of Home Economics Louise Stanley, Chief.
Library Claeibel R. Barnett, Librarian.
Division of Marketing and Marketing Agree- Mmo R. Perkins, In Charge.
Bureau of Plant Industry E. C. Auchter. Chief.
Rural Electrification Administration Harry Slatteby, Administrator,
Soil Conservation Service H. H. Bennett, Chief.
Sugar Division Joshua Bernhardt, Chief.
Weather Bureau Francis W. Reichelderfee. Chief,
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